Preparation Steps

1. Get Started: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. This prevents sticking and ensures easy release.

2. Whisk Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt. This combines the dry ingredients evenly.

3. Cream the Butter and Sugar: In a separate bowl, using an electric mixer, cream together the softened butter and sugar until light and fluffy (about 2-3 minutes). This process incorporates air, creating a lighter cake texture.

4. Add Eggs and Vanilla: Beat the eggs into the butter-sugar mixture one at a time, mixing well after each addition. Then, stir in the vanilla extract.

5. Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients in three parts, alternating with the milk (starting and ending with the dry). Mix on low speed until just combined. Be careful not to overmix, which can make the cake tough.

6. Check the Batter: The batter should be smooth and thick enough to drop slowly from a spoon. If it seems too runny, add a tablespoon or two of flour.

7. Bake: Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

8. Cool and Release: Let the cakes cool in the pans for 10 minutes before inverting them onto wire racks to cool completely.